Amount	Ingredient
10 Ounces	alfalfa sprouts, washed and dried
2 Each	bay leaf
2	bay leaves
1-1/2 Pounds	BONELESS TURKEY BREAST, cut into bite-sized pieces
1/2 Pound	button mushrooms, cleaned and halved
1 Tablespoon	canola oil
8 Ounces	carrots, peeled and diced
4 Large	carrots, thickly sliced
1-1/4 Teaspoon	celery seed, ground
8 Ounces	celery, diced
1 Stalk	celery, thickly sliced
1 Teaspoon	chili powder
1 Pound, 14 Ounces	cucumbers, thinly sliced
1 Teaspoon	dried thyme
1-1/2 Teaspoons	dried thyme leaves
10 Ounces	egg noodles, dry
1/4 Cup	flour
1/4 Cup	fresh parsley, chopped
3 Tablespoons	fresh parsley, chopped
2 Cloves	garlic, minced
To Taste	hot pepper sauce
8	large flour tortillas
1	large green pepper, seeded and thinly sliced
1/2	medium red onion, thinly sliced
1-1/2 Cups	Merlot wine
3 Cups	Monterey Jack cheese, shredded
As needed	new potatoes, boiled
3 Tablespoons	oil
2 Tablespoons	oil, divided
8 Ounces	onions, diced
2 Medium	onions, each cut into 6 wedges
4 Pounds, 6 Ounces	OVEN ROASTED TURKEY BREAST, shaved
14 Ounces	peas, IQF
1 Pound	PULLED TURKEY, 3/4-inch diced
1 Pound, 14 Ounces	ranch dressing, prepared
1 Pound, 4 Ounces	red or yellow bell pepper, seeded and cut into strips
1-2 Cups	Salsa
To taste	salt and freshly ground black pepper
To Taste	salt and pepper
10 Ounces	spinach leaves, washed and dried
80 Slices	tomato, (about 14 tomatoes)
8 Ounces	TURKEY BREAST, cut into thin strips
1-1/2 Cups	TURKEY STOCK
1-1/4 Gallons	TURKEY STOCK
1/2 Teaspoon	white pepper
20 Each	whole wheat pita